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Herbs: Fennel Seeds

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CBernard
Perris, CA
(Zone 9a)

August 11, 2008
7:21 PM

Post #5400404

Today I went out to the garden and I noticed on the fennel that there were finally some dried seeds. I put 250 seeds in an envelope and there are hundreds more coming along if I catch them in time. I live in a mild winter climate in California (last year we had three nights of 20 degree frosts...everthing else was higher). Does anyone have any idea of how I am supposed to store these seeds unitl I plant them next spring?

We are going to add some to our cooking also. Does anyone have any ideas on how we can use them in recipes? I have already been told that fennel seeds and anise seeds are different. Can they be used interchangeably in cooking?

Any suggestions would be appreciated.

Thanks,

Chuck
Tuinkabouter
's-Gravenhage
Netherlands
(Zone 8b)

August 12, 2008
6:26 AM

Post #5402858

Hi Chuck,

Just store them in an envelope in a dry, cool place.

You could use the seeds to make a herbal tea. This would be very good for your digestion...
CBernard
Perris, CA
(Zone 9a)

August 12, 2008
7:05 PM

Post #5404827

Thanks!!

Chuck
AYankeeCat
Fairfield County, CT
(Zone 6b)

August 28, 2008
11:53 PM

Post #5480425

I like to toss a few fennel seeds in my mouth and crunch them from time to time.
dahlianut
Calgary, AB
(Zone 3a)

August 29, 2008
3:05 PM

Post #5482884

I keep all my seeds in the veggie bin in the fridge.
rentman
Frankfort, KY
(Zone 6a)

August 29, 2008
4:03 PM

Post #5483129

I'm waiting for my seeds to develop, (bagged 1/2 pint of seeds off my Dill)
Look close and you may see two Eastern Black Swallowtails cat.
I have six in a very small cat house now, so I'll leave those for the birds.

Thumbnail by rentman
Click the image for an enlarged view.

dahlianut
Calgary, AB
(Zone 3a)

August 29, 2008
4:10 PM

Post #5483159

Thanks for pointing out the cats rentman. I wouldn't have noticed them on my own
herbalbetty
Middleburgh, NY

August 29, 2008
5:09 PM

Post #5483376

This is like Where's Waldo the catepillar
dahlianut
Calgary, AB
(Zone 3a)

August 29, 2008
5:21 PM

Post #5483417

LOL herbalbetty. I could spot one pretty easy, but the 2nd one was a toughie.
rentman
Frankfort, KY
(Zone 6a)

August 29, 2008
5:23 PM

Post #5483426

You need a catepillar eye glass. They are green and yellow.
They are in the center but are the same color as the seeds and flowers.
The pic is on the other computer, if I had it here I would enlarge it.
They were very clear to me before I took the pic, but you know what a camera does to things ^_^

This message was edited Aug 29, 2008 1:24 PM
dahlianut
Calgary, AB
(Zone 3a)

August 29, 2008
5:39 PM

Post #5483492

Look for stripes herbalbetty. That's the only way I could find them.
garden_mermaid
San Francisco Bay Ar, CA
(Zone 9b)

August 29, 2008
6:27 PM

Post #5483648

Chuck, fennel seeds are a staple item in many cuisines. We eat pounds of them every year, in cooking, in teas, as a digestive and mouth freshener after meals, etc.
I'll see if there is a fennel thread in the recipes section. If not I'll try to get one started over the weekend.

In Indian cooking, there are two basic types of fennel. The larger, less sweet badisaunf and the smaller, darker, more sweet chotisaunf. Both are fennel, not anise. Anise is a smaller seed with a stronger, sweeter flavour. The larger fennel is more commonly used in Europe. Excellent spice. Very good for your health as well as the catepillars.
herbalbetty
Middleburgh, NY

August 29, 2008
7:15 PM

Post #5483818

I did finally find both. Couldn't find the one on the left for some time! Thank goodness this wasn't a "magic eye" puzzle. I can never do those!

gardenmermaid, fascinating on the types of fennel in Indian cooking. Thanks for relaying that info.
rentman
Frankfort, KY
(Zone 6a)

August 29, 2008
7:15 PM

Post #5483819

Chuck check this link for more Fennel recipes.

http://homecooking.about.com/library/archive/blv10.htm

Potagere

August 29, 2008
7:51 PM

Post #5483929

Fennel seeds and minced garlic added to ground pork makes great meatballs for Italian spaghetti sauce.
dahlianut
Calgary, AB
(Zone 3a)

August 29, 2008
8:25 PM

Post #5484058

Don't forget the basil, oregano and flat leaf italian parsley in the meatballs mon ami. You just can't have enough of those in italian cooking IMHO.
Potagere

August 29, 2008
10:00 PM

Post #5484348

Actually, dahlianut, those belong in the sauce, not in the meatballs.
Rationale: fennel seed is a strong flavour tempered by coking with meat; whereas parsley, oregano and even basil are essentially "soft" flavours that can be overcome by meat but meld with veg/oil-based sauces
dahlianut
Calgary, AB
(Zone 3a)

August 29, 2008
11:35 PM

Post #5484753

pbloohey ^_^ (how do you type a raspbery I wonder?) I'll give you the parsley but keeping the oregano and basil. Definitely a must in my meat rubs. ahhhhhhh just remembered you like hot peppers. Are you sure you didn't 'fry' out your taste buds at some point?^_^?
Potagere

August 30, 2008
12:24 AM

Post #5484944

Nope! Taste buds working fine. It's those northern climes that distort the angle of the taste buds, thereby placing sauce spices & herbs in the meat and vicey versa!
garden_mermaid
San Francisco Bay Ar, CA
(Zone 9b)

September 1, 2008
9:48 PM

Post #5495417

LOL! You two are a crackup!

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